BThe above nutritional values are per serving, calculated for 8 servings. The nutritional information provided for each dish is just an estimate. Since the nutritional values can vary greatly depending on the brand/product you use, this can have a significant impact on the overall nutritional value of a complete dish. Additionally, everyone consumes different amounts, so it’s always best to calculate the nutritional value based on the ingredients you personally use and the size of the portion you eat. Don’t know how to calculate it yourself? You can read about it here.
Fatbomb Chocolate Cheesecake, Truly a Success!
With this Fatbomb Chocolate Cheesecake recipe, you’re guaranteed to swoon with every bite! Be prepared to be delighted by this delicious cake, where you can truly enjoy it in a keto-friendly and guilt-free manner.
Ingredients
For 8 servings
For the base
- 50 grams almond flour
- 20 grams butter
- 7 grams erythritol granulated
For the cheesecake layer
- 60 grams mascarpone
- 100 grams cream cheese
- 15 ml liquid, unsweetened heavy cream
- A very small pinch of salt
- ¼ tsp vanilla extract
- 1 tbsp erythritol powdered sugar
- 100 grams (keto-friendly) chocolate of your choice
For the finishing touch
- 40 ml liquid, unsweetened heavy cream
- 6 grams coconut oil
- 30 grams (keto-friendly) chocolate of your choice
- A very small pinch of salt
Instructions
Preheat the oven to 160 degrees Celsius and line a small springform pan (12 cm) with parchment paper. Lightly grease the edges.
Start by making the base
While the oven is preheating, place all the base ingredients in a bowl. Knead all the ingredients together by hand and distribute the dough over the springform. Press the base firmly. Place the pan in the middle of the oven for about 20 minutes, until the base starts to turn golden brown. Remove the pan from the oven and let the base cool completely.
Once the base has cooled down, it’s time for the middle layer!
Melt the chocolate together with the heavy cream au bain-marie. Once the chocolate has melted, turn off the heat. Let the chocolate cool slightly while you prepare the rest of the filling. Whisk together all the other ingredients for the filling. Add the slightly cooled chocolate and mix well.
Spread the mixture over the cooled base and refrigerate for at least 2 hours to set.
The finishing touch, the top layer:
Melt (after the cake has been in the refrigerator for 2 hours) all the ingredients for the top layer in a saucepan over low heat, stirring constantly. Once the chocolate is well melted, turn off the heat. Make sure everything is well combined and spread the mixture over the cake. Return the cake to the refrigerator for at least 1 hour to allow the top layer to set as well.